Einkorn Onion-Dill Biscuits

My mother used to make a yeast bread recipe for Onion-Dill Bread when I was in high school.  We loved it!  I was thinking of that today and wondered if it could be done as a biscuit.  Thought that might be good with our dinner tonight, so I took my Einkorn RWS Biscuit recipe and tweaked it a bit to add the requisite cottage cheese and flavorings this bread is famous for.  Well we both gave it a thumbs up!  A definite keeper.  Slathered in butter these are divine!  These would not be suitable until you are in Pre-Maintenance or are near/at goal weight due to the Einkorn and Carbalose flours in them.

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INGREDIENTS:

2 c. my Einkorn Bake Mix

½ c. shredded Monterey Jack or Mozzarella cheese

2 large eggs, beaten

4 T. Resistant Wheat Starch 75 (I order at Netrition.com)

¼ c. cottage cheese

½ tsp. each dried dill weed and onion powder

2 T. Carbalose flour to help form shapes

DIRECTIONS:  Preheat oven to 350º.  Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix.  Stir well with a fork rework any shortening lumps until the mix is again the texture of grainy cornmeal.  Add all remaining ingredients but the Carbalose flour.  Stir dough with a rubber spatula and form into a ball.  Dust the dough and your hands lightly with Carbalose flour and knead the dough 4-5 times.  Form dough into a log and cut into 7 equal portions (about ½ c. batter each).  Form the seven dough into smooth balls (dust Carbalose on your hands again if needed) and set them on pan spaced evenly.  Slightly flatten the tops to create a 1″ tall x 2″ wide biscuit shape.  Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned.  These rise up nicely and spread modestly during baking.   🙂  Serve hot with butter. Leftovers should keep nicely for a week in the fridge in a plastic bag or in the freezer for up to a month.

NUTRITIONAL INFO:   Makes 7 large biscuits, each contains:

276.3 cals., 20.3g fat, 15.1g carbs, 7.17g fiber, 7.93g NET CARBS, 216 mg sodium

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